Mission Baked Beans Recipe
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Mission Baked Beans Recipe

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These beans are wonderful with tortillas or corn bread, and I'll often serve them with a salad for a main meal. I've made this recipe for more than 20 years, and it's always well received by friends and family.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 8-10 servings


  • 8 slices bacon, cooked and crumbled
  • 1 can (28 ounces) pork and beans, drained
  • 1 can (16 ounces) chili beans, drained
  • 3/4 cup finely chopped onion
  • 1/2 cup packed dark brown sugar
  • 1 can (10 ounces) enchilada sauce
  • 1 tablespoon all-purpose flour
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 1 cup (4 ounces) shredded Monterey Jack cheese

Nutritional Facts

3/4 cup: 242 calories, 8g fat (3g saturated fat), 14mg cholesterol, 626mg sodium, 35g carbohydrate (17g sugars, 7g fiber), 11g protein.


  1. In a bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 375°; bake 35 minutes longer, stirring occasionally. Sprinkle with cheese; bake 15 minutes more. Yield: 8-10 servings.
Originally published as Mission Baked Beans in Country August/September 1992, p47

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diane hixon User ID: 3130250 13835
Reviewed Jun. 19, 2011

"If you like spicy and like baked need to make this!"

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